spinach and feta couscous bake

[Guest guest]

* Exported from MasterCook *

 

Spinach and Feta Couscous Bake

 

Recipe By :Sarina Jacobson 2002

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup couscous

4 teaspoons soup stock -- added to

1 cup boiling water

3 cups finely chopped spinach

3 tablespoons olive oil

3/4 cup finely diced onion

3 medium cloves garlic -- finely minced

1 pinch sea salt

1 pinch coarsely ground black pepper

1/4 cup finely chopped mixed nuts

3/4 cup crumbled feta cheese

3/4 cup grated mozzarella cheese

1 teaspoon fresh or dried mixed herbs

 

Preheat the oven to 350F.

 

Place the couscous in a pot (preferably stainless steel) and pour over the

boiling water and soup stock. Cover and leave to stand for about 10 minutes.

Remove the lid and gently separate the grains with a fork until it fluffs.

 

Blanch the spinach and squeeze out excess water.

 

Heat the oil in a pan and fry the onion, garlic, salt and pepper until golden.

Add the mixed nuts and spinach. Stir together and remove from heat.

 

In a bowl, mix the couscous, the spinach mixture, the crumbled feta and grated

mozzarella cheese. Transfer to a lightly greased baking dish. Press the mixture

down, sprinkly with herbs and bake for about 15 minutes until golden.

 

Source:

" Fields of Flavour [iSBN: 1868726800] "

Copyright:

" Struik (South Africa) see http://iafrica.com/highlife/kitchenlife/960884.htm "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 472 Calories; 27g Fat (50.8% calories

from fat); 17g Protein; 42g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol;

492mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4

1/2 Fat.

 

 

Nutr. Assoc. : 0 5451 0 1423 0 0 0 0 0 910 0 922 27170